Slow-Cooked Beef and Mushroom Braciole

December 20, 2016

This homey, comforting recipe is just the thing for the weekend or the weekday when it can cook effortlessly in the slow cooker. Serve over cheese polenta or mashed potatoes or cheese grits. Add a green salad and voila dinner is served. Braciola is Italian for meat chop that is typically wrapped around a stuffing, which it is here.

Ingredients

1 beef Flank Steak (1-1/2 to 2 pounds)

1 cup finely diced mushrooms

1/2 cup finely diced onion

1/2 cup grated Parmesan cheese

2 slices bacon or prosciutto, chopped (about 1 ounce)

1 can (28 ounce) crushed tomatoes

1 tablespoon Italian seasoning blend

1 teaspoon salt, divided

Hot cooked pasta or polenta

Preparation

Recipe courtesy of BeefitsWhatsForDinner

Combine mushrooms, onion, cheese, and bacon in medium bowl; set aside.
Cover beef steak with plastic wrap; pound until steak is 1/4 inch thick.
Season steak on both sides with 1/2 teaspoon salt and 1/2 teaspoon pepper. Arrange mushroom mixture evenly over steak, leaving 1-inch border on all sides. Starting on long side, roll up steak to enclose mushroom mixture. Secure roll with kitchen twine.
Place tomatoes in slow cooker; stir in remaining 1/2 teaspoon salt, 1/2 teaspoon pepper and Italian seasoning. Add beef roll to sauce, turning one to coat. Cooked, covered, on HIGH 4 hours or on LOW 6 hours or until beef is tender.
Cut braciola diagonally into 1/2″ thick slices. Serve over pasta or polenta topped with sauce.

Test Kitchen Tips
For a larger flank steak, cut it in half horizontally. Pound the two halves, top evenly with mushroom mixture and roll up each to make two smaller, more manageable rolls.